CN101411434B - Instant jellied bean curd with spicy flavor - Google Patents
Instant jellied bean curd with spicy flavor Download PDFInfo
- Publication number
- CN101411434B CN101411434B CN2008102330640A CN200810233064A CN101411434B CN 101411434 B CN101411434 B CN 101411434B CN 2008102330640 A CN2008102330640 A CN 2008102330640A CN 200810233064 A CN200810233064 A CN 200810233064A CN 101411434 B CN101411434 B CN 101411434B
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- spicy
- weight content
- bean curd
- jellied bean
- coagulating agent
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Abstract
The invention discloses fast-food hot uncongealed tofu, which is characterized by consisting of soybean milk drying matter, maltose, pungent or spicy flavoring, and a stabilizing and coagulating agent, wherein the weight content of the protein in the soybean milk drying matter is 12 to 20 portions, the weight content of the maltose is 22 to 42 portions, the weight content of the pungent or spicy flavoring is 3 to 7 portions, and the weight content of the stabilizing and coagulating agent is 3 portions. Compared with the prior art, the fast-food hot uncongealed tofu has the advantages of appetite stimulation and special flavor.
Description
Technical field:
The present invention relates to a kind of jellied bean curd.
Background technology:
Existing fast food jellied bean curd generally all is sweet, and this kind jellied bean curd taste is single, is not easy to stimulate people's appetite.
Summary of the invention:
Goal of the invention of the present invention is to provide a kind of can stimulate appetite, special instant jellied bean curd with spicy flavor of taste.
The present invention realizes like this, constitute by soya bean slurry oven dry thing, maltose, spicy or spicy material, stable and coagulating agent, wherein the weight content of protein is 12-20 parts in the soya bean slurry oven dry thing, the weight content of maltose is 22-42 parts, weight content spicy or spicy material is 3-7 parts, and weight content stable and coagulating agent is 3 parts.Form jellied bean curd, under the single situation of composition (as common sweet jellied bean curd), as long as the protein in the soya bean slurry oven dry thing is suitable with the amount ratio of stable and coagulating agent, just can form the good jellied bean curd of outward appearance and taste, but, if add other material (as the spicy or spicy material of present patent application), can influence the freezing mechanism of protein, if usage ratio is incorrect, can cause to form stable jellied bean curd, for this reason, the inventor had both reached the amount ratio of regulating protein by adding the mode of maltose, make formed jellied bean curd both have the good surface appearance and the mouthfeel of jellied bean curd, simultaneously, the pungent with appropriate spicy or spicy material is arranged, and the lower sugariness of maltose can not produce significantly influence to the pungent of spicy or spicy material, simultaneously, because maltose is not easy moisture absorption, guaranteed the stability of the drying solid of product, guaranteed quality stable of product.Add appetite spicy or that spicy material can stimulate the people widely.
Here, maltose is one or both the mixture in malt syrup, the Fructus Hordei Germinatus asccharin.
The present invention compared with the prior art, have can stimulate appetite, the special advantage of taste.
The specific embodiment:
Now in conjunction with the embodiments the present invention is described in further detail:
The present invention realizes like this, constitute by soya bean slurry oven dry thing, maltose, spicy or spicy material, stable and coagulating agent, wherein the weight content of protein is 12-20 parts of parts in the soya bean slurry oven dry thing, the weight content of maltose is 22-42 parts, weight content spicy or spicy material is 3-7 parts, and weight content stable and coagulating agent is 3 parts.Maltose is one or both the mixture in malt syrup, the Fructus Hordei Germinatus asccharin.When adopting the mixture of two kinds of malt syrups, Fructus Hordei Germinatus asccharin, the malt syrup weight content is 11-21 parts, and Fructus Hordei Germinatus asccharin weight content is 11-21 parts.Stable and coagulating agent is a glucolactone.
When edible, parcel instant jellied bean curd with spicy flavor powder of the present invention is poured in the bowl, added more than 90 ℃ that hot boiling water is directed to be stirred about 8 seconds to dissolving fully, leave standstill and just be frozen into the jellied bean curd with spicy flavor that one bowl of fragrance overflows after solidifying in 10 minutes.
Claims (2)
1. instant jellied bean curd with spicy flavor, it is characterized in that constituting by one or both mixture, spicy or spicy material, the stable and coagulating agent in soya bean slurry oven dry thing, malt syrup and the Fructus Hordei Germinatus asccharin, wherein the weight content of protein is 12-20 part in the soya bean slurry oven dry thing, the weight content of the mixture of one or both in malt syrup, the Fructus Hordei Germinatus asccharin is 22-42 part, weight content spicy or spicy material is 3-7 part, and weight content stable and coagulating agent is 3 parts.
2. instant jellied bean curd with spicy flavor according to claim 1, when it is characterized in that adopting the mixture of two kinds of malt syrups, Fructus Hordei Germinatus asccharin, the malt syrup weight content is 11-21 part, Fructus Hordei Germinatus asccharin weight content is 11-21 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102330640A CN101411434B (en) | 2008-11-12 | 2008-11-12 | Instant jellied bean curd with spicy flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102330640A CN101411434B (en) | 2008-11-12 | 2008-11-12 | Instant jellied bean curd with spicy flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101411434A CN101411434A (en) | 2009-04-22 |
| CN101411434B true CN101411434B (en) | 2011-05-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008102330640A Expired - Fee Related CN101411434B (en) | 2008-11-12 | 2008-11-12 | Instant jellied bean curd with spicy flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101411434B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323575A (en) * | 2017-03-23 | 2018-07-27 | 永和食品（中国）股份有限公司 | A kind of fast food Tofu pudding and preparation method thereof |
| CN109380520A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of selenium-rich jellied bean curd |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1229608A (en) * | 1998-03-19 | 1999-09-29 | 黑龙江省大豆技术开发研究中心 | Tech. for producing instant jellied bean curd by semi-drying process |
| CN2588787Y (en) * | 2002-10-31 | 2003-12-03 | 李丽 | Jellied bean curd |
| CN1489924A (en) * | 2003-07-30 | 2004-04-21 | 广西梧州冰泉实业股份有限公司 | Instant milky beancurd jelly |
| CN1843185A (en) * | 2006-04-24 | 2006-10-11 | 曾兴源 | Instant jellied bean curd |
| CN1915075A (en) * | 2006-04-24 | 2007-02-21 | 曾兴源 | Fast food of bean curd flower |
-
2008
- 2008-11-12 CN CN2008102330640A patent/CN101411434B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1229608A (en) * | 1998-03-19 | 1999-09-29 | 黑龙江省大豆技术开发研究中心 | Tech. for producing instant jellied bean curd by semi-drying process |
| CN2588787Y (en) * | 2002-10-31 | 2003-12-03 | 李丽 | Jellied bean curd |
| CN1489924A (en) * | 2003-07-30 | 2004-04-21 | 广西梧州冰泉实业股份有限公司 | Instant milky beancurd jelly |
| CN1843185A (en) * | 2006-04-24 | 2006-10-11 | 曾兴源 | Instant jellied bean curd |
| CN1915075A (en) * | 2006-04-24 | 2007-02-21 | 曾兴源 | Fast food of bean curd flower |
Non-Patent Citations (2)
| Title |
|---|
| 王勇.速食豆腐花的生产技术.《食品科学》.1993,(第11期),52-54. * |
| 谭敏等.方便豆腐花粉的研制.《四川食品与发酵》.2002,第38卷(第2期),45-47. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101411434A (en) | 2009-04-22 |
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110504 Termination date: 20121112 |